HOW TO COOK SPICY CABBAGE FOR THE WINTER: A RECIPE (IN CANS)

In our latitudes, the main vegetable at the dinner or festive table is cabbage, marinated or sour. It is perfect for many dishes as a side dish, and can also be a great snack. It is difficult to say which species, pickled or pickled, tastes better. Each in its own delicious. But most housewives prefer marinated, due to the fact that she prepares faster and less difficult to prepare and store.

Preparation of vegetables and products

Before you start preparing our dish, you need to prepare the following ingredients for it:

For pickling, you can use both white and red vegetables. In the marinade, they both taste amazing.
For harvesting, choose small cabbages weighing no more than a kilogram. They will be easier to cut.
It is better to marinate late varieties, since they are more rigid and will not turn into porridge during cooking.
Choosing a head, clear it from a few top leaves.
Cut off the stalk and, if necessary, cut the dark spots left on the leaves.
Cut the head into several pieces to make it easier to hold the vegetable during shredding.
The rest of the vegetables that need to be added according to the recipe, wash and clean.

Brine preparation

To prepare the marinade, you should put in a pan of water (the amount depends on the recipe), salt and sweeten it, add vegetable oil. Optionally, in the tank you can throw a bay leaf, ground pepper. Pot put on the stove, boil. Set aside, allow to cool for one or two minutes and pour the vegetables in brine.

Did you know? Cabbage is a biennial plant, although we grow it as an annual. Therefore, the head of cabbage cut off for the next year may bloom, even without land.

Pickled Cabbage: Recipes

There are a lot of recipes for pickled cabbage. Each nation prepares it in its own way, taking into account its taste preferences, and each housewife makes her own adjustments to famous recipes. For those who have never harvested cabbage for the winter, we suggest that you familiarize yourself with popular recipes.

Simple recipe

Components:

2-3 kg of cabbage;
2 pcs. carrots;
garlic;
red ground pepper.

You will also be interested to learn how to prepare cabbage with vinegar, how to pickle, how to ferment, how to ferment with cranberries, how to cook sauerkraut with beets in Georgian.

For brine:

1000 ml of water;
0.5 tbsp. Sahara;
2 tbsp. l vinegar;
80 ml of vegetable oil;
2 tbsp. l salts;
Bay leaf;
spices (optional).

Cooking:

We cut cabbage into squares, carrots into half rings.
Squeeze garlic with red pepper through garlic press.
Spread the salad on the banks, alternating cabbage with carrots. Between them - a bay leaf.
In hot water, dilute salt and sugar. There also pour vegetable oil and vinegar.
Brine pour into the glass container, where the salad is, close the lid. Salad need to stand in a warm room a couple of hours. After removing the product in the refrigerator for 24 hours.
Store there too.

Did you know? There are decorative varieties of cabbage. They come from Japan. They are decorated with autumn and winter beds.

Cabbage with horseradish

You will need:

small cabbage;
1 PC. carrots;
1 PC. horseradish root;
0.5 liters of water;
2 tbsp. l Sahara;
1 tbsp. l salts;
2-3 art. l vinegar.

Cooking:

Wash my carrots, clean and grind on a grater.
White my, we break the upper leaves, cut into pieces and chop well.
Put the horseradish root in a jar. Pour over cabbage mixed with carrots.
We collect water in a container, dissolve salt, sugar, pour in vinegar.
Pour brine salad. Close the lid.

Important! Marinade for salad is not boiled. All its ingredients are dissolved in cold water.

Leave the product in a warm room for a day. Then open the lid, with a skewer we press the salad a little, releasing bubbles. Close the jar and put in the fridge for 48 hours.

Korean Cabbage

Components:

1 kg of cabbage;
2 pcs. carrots;
2 pcs. sweet pepper;
1 PC. hot pepper;
1 PC. onions (large);
3 cloves of garlic;
0.5 tsp. ground black pepper;
5 tbsp. l (without slides) sugar;
2 tbsp. l salting salts;
1.5 Art. l 70% vinegar;
6-7 Art. l cooking oil for frying.

Cooking:

My vegetables, clean. With the white one, remove the upper leaves and cut off the stalk.
Cabbage is cut into four parts and shred. Fold into a wide container.
Carrot rubbed on a Korean grater. Chop pepper thinly into strips (up to seeds). We pour everything in capacity.
Dress the salad with pepper, sugar, salt, vinegar.

Mix vegetables slightly to make juice stand out and mix.
Cut the sweet pepper into strips and pour into the salad.
Onion cut into half rings and pour it into the pan. Pour in vegetable oil and garlic passed through the garlic press.
We put the pan on the stove and slightly weathe the onions to transparency.

Leave to brew for 4-5 minutes.
Sprinkle onions in vegetables. Thoroughly mix and lay on the banks. Salad must be compacted tightly, so that he let the juice.

Cover the jars with lids and put in a pan with cold water for sterilization. At the bottom of the pan, it is desirable to put a cloth flap. The water level should reach the shoulder of the can.

It will also be useful for you to learn how to prepare white cabbage, red cabbage, cauliflower, broccoli for the winter.

Bring to a boil and boil for 20 minutes.
We close the jars as tightly as possible with the lids, turn them over, insulate them and leave until morning.

Cabbage in Korean for the winter: video

Georgian Cabbage

Components:

1 cabbage;
1 PC. carrots;
1 PC. beets;
1 head of garlic;
1 PC. hot pepper;
0.5 tbsp. Sahara;
2 tbsp. l salts;
1 tbsp. 9% vinegar;
1000 ml of water;
allspice peas.

Cooking:

Belokochannuyu cut into large pieces.
Beets cut thin straws.
Three carrots on a large grater.
Finely cut the hot peppers. Pushes garlic through garlic press.
All components of the salad poured into a convenient container, mix thoroughly and add peppercorns.
We dissolve salt, sugar in water and bring it to a boil. Remove from the stove and add vinegar.
Pickle spill in cans with salad. Leave the product warm for a day.
Keep in the fridge.

Spicy Quick Pickled Cabbage

Components:

1 kg of cabbage;
1 PC. carrots;
1 PC. sweet pepper;
4-5 cloves of garlic;
2 tbsp. l salt without a hill;
0.5 tbsp. Sahara;
100 ml of 9% vinegar;
1/4 tsp ground pepper;
4-5 allspice and black pepper;
3-4 pieces bay leaf;
1 / 2-1 / 4 pcs. hot pepper;
1000 ml of water.

Cooking:

Cut cabbage thinly, carrot three on a large or Korean grater and pour in an enamel bowl.
Sweet pepper cut into strips and add to vegetables. All mix.

For brine, salt and sugar should be diluted in cold water. Pour ground pepper and peas. Put the tank on the stove and boil it. Add vinegar and remove from heat.
Add lavrushka, chopped garlic and hot pepper to vegetables.

Fill the salad with marinade and press down the spoon with a spoon so that they are completely covered with liquid. Capacity cover with a lid and leave for two hours.
Slightly squeeze the vegetables and shift to the jar. Marinade should not be poured.
Keep the dish in the refrigerator. Served in a salad bowl, optionally seasoned with vegetable oil.

Spicy cabbage for the winter pieces

Components:

2 kg of cabbage;
1 PC. carrots;
3 cloves of garlic;
200 ml of vegetable oil;
200 ml of table vinegar;
3 tbsp. l salt with a hill;
8 tbsp. l Sahara;
5 pieces. bay leaves;
1000 ml of water.

Cooking:

Cut into large chunks cabbage. Three carrots on a grater.
In a carrot, pour finely chopped garlic.
Put the vegetables in the jar. First cabbage, then carrot.
Add sugar, salt, vinegar, vegetable oil and bay leaf to the water. Boil.
Salad pour marinade. Put the oppression on top and leave for three hours.

Storage

Marinated salad can be stored in the refrigerator or in the cellar until the summer.

Important! Vinegar is used in all recipes for making marinade. If desired, it can be replaced with citric acid or freshly squeezed lemon juice.

You have read the popular recipes for savory snacks. If you do not know which salad to choose, prepare small portions of each - and let your family choose which dish they like.